I adore walnuts. When people learn that I grew up on an organic walnut farm, the responses are always polarizing. People either love them or strongly dislike them and are often wary of this brain-shaped nut because of the flavor of the walnuts they are used to eating. If you’re accustomed to dry, bitter, unappealing walnuts, then you’ve probably been eating old nuts.

The flavor of walnuts has everything to do with seasonality and storage. Think about any seasonal fruit or vegetable you’ve ever had, and I’m sure you can remember the moment you realized how incredibly different it tasted when it was at its peak of freshness. Most people don’t give this type of consideration to walnuts, though they should. Seasonal walnuts enjoyed within their harvest year have a wildly different flavor profile than what many are familiar with. They’re soft, buttery and utterly delicious.

Being raised on a farm, I was always working—from pruning suckers off the trees to helping my dad prepare for harvest. There’s no better experience than picking a walnut straight off the tree, smashing it against its trunk and enjoying it on the spot.

Unless you’ve had the good fortune of a walnut tree in your backyard or personally know a walnut farmer, acquiring a stash requires a bit of perseverance. An orchard’s bounty is typically harvested beginning around the fall equinox, so it’s best to keep an eye out at your local farmers’ markets during the winter months. A simple Google search for “seasonal raw organic walnuts near me” will help you find them. Trust me: The effort will be worth it, and your relationship with walnuts will completely transform.

I’m sure some of you can relate to the experience of biting into an old, rancid walnut. It’s no fun. Walnuts contain roughly 50–70% oil, depending on the variety, and when this delicate liquid sunshine goes bad, no amount of soaking or roasting will help them taste any better. Always look for and inquire about the harvest date when purchasing walnuts. We’re all familiar with expiration dates. However, that date won’t tell you how old the nuts are. The harvest date is a “must-know” when sourcing fresh walnuts that you can’t stop eating!

As someone with an abundance of fresh organic walnuts on hand, I’ve enjoyed them in every format imaginable: whole walnuts, walnut meal, walnut oil, walnut butter, walnut milk, pickled green walnuts and even a walnut liqueur. When added to chilis and curries, walnuts generate a lovely balance of tender flavor and crunchy goodness. On a whim I once added walnut cream to ramen broth, which completely transformed the dish. Believe it or not, walnut oil is an incredible addition to cocktails—a complete game changer. In their various forms, walnuts add an unexpected decadent touch to many dishes, and freshness is the key to their versatility.

It’s easy to enjoy this seasonal superfood in any creation you make. With some of the highest levels of antioxidants and omega-3 oils of any nut, these nutrient-dense gems will make a powerful addition to your culinary repertoire.

GET NUTTY ABOUT WALNUTS

Walnuts are a versatile ingredient that can be used in an abundance of dishes. The recipes shared here are vegetarian and made with simple, seasonal ingredients that allow their fresh flavor profile to shine. When a recipe calls for walnuts, the key to a delicious outcome is to source the freshest, inseason walnuts possible to prevent old, rancid nuts from ruining your culinary creation.

Versatile Vegan Walnut Pâté

Watch out, dips of holiday past: There’s a new kid in town. We use our own fresh organic CORKY’S NUTS walnuts in almost everything we make, so adding this dip/pâté creation to our weekly snacking repertoire didn’t take long. As a versatile spread, it pairs beautifully with crudites and works wonders on a sandwich.

Check out this recipe

Walnut Miso Salad with Seasonal Fruit

I love using walnut oil for dressings. Its mild, buttery flavor makes anything paired with it shine. This salad and dressing pay tribute to sweet and umami flavor profiles and deliver a delicious, whimsical journey for your taste buds.

Check out this recipe

Roasted Winter Squash Soup with Walnut Cream

This rich, creamy soup takes advantage of one of winter’s prolific edible bounties: squash. In all its various flavors and shapes, using this simple ingredient to warm you on a rare chilly California day will delight your palate with seasonal goodness.

Check out this recipe

Walnut Truffles

These delightful truffles are easy to prepare days ahead of a gathering and the perfect not-too-sweet snack to have on hand when that sugar craving kicks in. Think of them as an elevated, healthy version of a peanut butter cup. With just the right amount of sweetness, balanced with a little sea salt and packed with antioxidants, they’ll disappear quickly and provide a nutritious end to any event.

Check out this recipe

DID YOU KNOW?

• Ojai Valley, San Fernando Valley and Heritage Valley were filled with walnut orchards before citrus groves were planted in favor of higher yields/income.
• Walnut trees don’t need bees and are pollinated by air currents.
• Walnuts are 100% vegan.
• Walnuts should NEVER be stored in the pantry. Always keep them sealed in the fridge or freezer.
• Walnuts are cholesterol-free, rich in polyphenols, magnesium and calcium— making them great for brain and heart health.
• 99% of walnuts produced in the United States are grown in California.
• China is the largest producer of walnuts in the world. (Always look for the origin on the packaging.)
• Best tip: Always look for, and inquire about the harvest year, not the expiration date.